Try soaking your beef in bicarb of soda and water for about half an hour,
(any longer and it goes slimy as it gets digested). This is how a lot of
chinese restaurants make their 'fillet' steak, when it's really shin beef,
but it does make the tastier cuts of beef as tender as fillet!
You can cook it as quick as you like after soaking, but be sure to rinse off
bicarb, and brown meat, I'm sure it must kill off most of the goodness
though!
Sarah
"Gregory Toomey" > wrote in message
...
> Peter Aitken wrote:
>
>> "Gregory Toomey" > wrote in message
>> ...
>>> alan wrote:
>>>
>>> > Disclaimer: I suck at cooking.
>>> >
>>> > I am trying to make a curry recipe that basically goes like this:
>>> >
>>> > Brown beef with onions
>>> > Add to water
>>> > Add other veggies
>>> > boil
>>> > add curry block
>>> > simmer for a while
>>> >
>>> > The problem is this: Even though I don't try to over-cook the beef
>>> > during the browning part, when I start boiling it, it tends to shrink
>>> > and get hard. Is there a way I can prevent this, without resorting to
>>> > simmering for a really long time?
>>>
>>> Some beef (eg chuck steak) needs 3-4 hours simmering to get tender.
>>>
>>> Only add vegetables at beginning, & curry/salt/spices at end. Otherwise
>>> osmosis will make beef shrink.
>>>
>>> gtoomey
>>
>> You're right that stew beef needs a lot of simmering to be tender - but
>> that osmisis idea is nonsense. Spices should go in at the beginning so
>> they can permeate all the ingredients. I don;t think there is anyu way to
>> prevent shrinkage.
>>
>>
>
> Thinking again, salt should go in at the beginning.
>
> http://www.exploratorium.edu/cooking...es-flavor.html
> "Brining meat (that is, putting meat into a salt-water solution) adds
> moisture to the meat through osmosis. Osmosis happens when water flows
> from
> a lower concentration of a solution to a higher concentration through a
> semipermeable membrane. In meat, this membrane is the plasma membrane that
> surrounds the individual cells. When meat is placed in a brine, the meat's
> cell fluids are less concentrated than the salt water in the brining
> solution. Water flows out of the cells in the meat and salt flows in. The
> salt then dissolves some of the fiber proteins, and the meat's cell fluids
> become more concentrated, thus drawing water back in. Brining adds salt
> and
> water to the cells so that when the meat is cooked and water is squeezed
> out, there is still water left in the cells because water was added before
> cooking."
>
> gtoomey